Grandma Susie made this every year for special treats and it is practically liquid gold.

Carefully ladle or pour the hot fudge into clean, heat-safe mason jars set on a towel on your countertop. Leave a little space at the top of each jar. Wipe any drips from the rims, then let the fudge cool uncovered until it thickens and the tops look shiny and set.

Once cooled to room temperature, add lids and refrigerate the jars. The fudge will thicken further as it chills. To serve, warm a jar in the microwave in short bursts (15–20 seconds, stirring in between) or set the jar in a bowl of warm water until pourable and silky again.

For kids who like things extra sweet and mild, swap half of the semi-sweet chocolate chips for milk chocolate chips. If your crew loves a darker, less sweet fudge, use dark chocolate chips or a mix of dark and semi-sweet. To make a “turtle” style sauce, stir in a handful of chopped pecans just before ladling into jars. For a peppermint version around the holidays, add a few drops of peppermint extract after cooking and sprinkle crushed candy canes over the top when serving. If you need to avoid heavy cream, you can use evaporated milk in its place for a slightly lighter but still rich sauce. For gifting, make a double batch, pour into 4 small mason jars, and add handwritten labels that say “Grandma Susie’s Liquid Gold” with simple reheating instructions. Store jars in the refrigerator for up to 2 weeks; for longer storage, freeze them (leaving headspace in the jar) and thaw overnight in the fridge before gently reheating.